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Friday, December 9, 2016

Sweet-potato waffles with blueberry syrup

A hint of spices
and a blanket of juicy berries make these waffles a breakfast treat.
Leftovers can be frozen and popped into the toaster. The syrup will
keep, covered and refrigerated, for up to a week.

Ingredients

1 1/2 cup(s) blueberries

or frozen

2 tablespoon water

if using fresh berries

1 tablespoon lemon juice, fresh

1 teaspoon lemon zest

grated

1 tablespoon honey, dark

3 tablespoon molasses

light, divided

1 pinch cloves, ground

1/3 cup(s) potato(es), sweet

peeled and diced, or 1/4-cup canned pumpkin puree

3/4 cup(s) flour, all-purpose

1/4 cup(s) flour, whole-wheat

1/4 cup(s) cornmeal, yellow or white, stone-ground

1 tablespoon baking powder

1/2 teaspoon salt

1/8 teaspoon cinnamon, ground

1/8 teaspoon ginger, ground

1 cup(s) soy milk

2 tablespoon oil, olive

1 egg white(s)

Instructions

Serves 6
To make the
syrup, in a saucepan, combine the blueberries, water (if using), lemon
juice and zest, honey, 1 tablespoon molasses, and cloves. Bring to a
boil over medium-high heat, then reduce the heat to low, cover and
simmer until the berries burst and the juices are slightly thickened,
about 5 minutes. Frozen berries may take slightly longer to thicken. Set
aside and keep warm.
If using sweet potatoes, bring a small saucepan half full of water to a
boil. Add the sweet potatoes, return to a boil, then reduce the heat to
medium low and simmer until very tender, about 10 minutes. Drain and
puree in a food processor or mash with a potato masher until smooth. Set
aside. If using pumpkin puree, reserve.
In a small bowl, sift together the flours, cornmeal, baking powder,
salt, cinnamon and ginger. In a large bowl, whisk together the soy milk,
sweet potato puree, olive oil and 2 tablespoons molasses. Add the flour
mixture and stir just until combined.
Using an electric mixer on high speed, beat the egg white until stiff
peaks form. Make sure that the mixing bowl and beaters are spotlessly
clean and free of fat. Even a small amount of fat, such as egg yolk or
oil, can prevent the egg whites from whipping properly. Once whipped,
gently whisk 1/3 of the egg white into the batter to lighten it. Using a
rubber spatula, gently fold the remaining egg white into the batter,
mixing just until incorporated.
Place a baking sheet in the oven and preheat to 225 F. Preheat a waffle
iron. Spoon or ladle about 1/2 cup batter into the waffle iron,
depending on the size of the iron. Spread evenly and cook according to
the manufacturer's instructions. If the batter thickens, thin with a
little soy milk. Transfer the waffle to the baking sheet in the oven to
keep warm. Repeat with the remaining batter to make 6 waffles. Serve
topped with about 1/3-cup syrup.
Serving size: 1 waffle with about 1/3 cup syrup
Source:
This recipe is one of 150 recipes collected in "The New Mayo Clinic
Cookbook," published by Mayo Clinic Health Information and Oxmoor House,
and winner of the 2005 James Beard award.

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About Me

I’m a professional Esthetician specializing in treating Acne and I’m also a Beauty Advisor during the day. I’m passionate in helping others have beautiful skin. But at night I am whipping up decadent desserts, amazing pies, and delicious, healthy meals. Cooking for me is an expression of my creative side and I enjoy making meals for friends, family and co workers.